09 August 2018

Summery Bean & Chopped Vegetable Salad

This summer, my garden seems very reluctant to give me any tomatoes. So far, I've harvested a double handful when I'd usually be up to my eyeballs in delicious cherry and currant tomatoes by now. Garden tomatoes have very much become an supplementary rather than key ingredient in many salads and packed lunches.

This is a kind of "clear out the kitchen salad" which makes good use of stuff you probably already have hanging around. The corn is usually leftover roast corn, but thawed frozen or drained can will work just as well. If you don't have Penzeys Florida seasoning blend, use salt-free lemon-black pepper, garlic, and onion powder to taste.


Bean & Vegetable Salad

Yield: 8

Ingredients

  • ⅓ cup lime-infused olive oil
  • 2 Tbsp white wine vinegar
  • ½ Tbsp Penzeys Florida seasoning blend
  • 4 cloves garlic, minced
  • 2 Tbsp chopped cilantro
  • 15-oz can black beans, drained and rinsed
  • 15-oz can chickpeas, drained and rinsed
  • 8 cherry tomatoes, quartered
  • 1 cup corn
  • 1 cup diced seeded cucumber
  • 2 scallions, sliced
  • ½ cup red bell pepper, diced

Instructions

  1. In a medium bowl, whisk together olive oil, vinegar, seasoning blend, garlic, and cilantro. Set aside.
  2. In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
  3. For best results cover and refrigerate overnight. Allow to come to room temperature before serving. Adjust seasoning as needed.

01 August 2018

Wordless Wednesday: Black-eyed Susans

Black-eyed Susan, the best friend of many a lazy gardener.